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Categories:Viewed: 138 - Published at: 6 years ago
Ingredients
- 3 1/2 cups "00" pasta flour
- 1 tsp fennel seeds, coarsely ground
- 1 tsp salt
- 1/2 cup olive oil
- 3/4 cup white wine
Method
- Mix the flour, ground fennel seeds and salt in a mixer with the dough hook attachment. Add the oil and wine, mix on low until a smooth dough forms then continue to knead in the mixer for 5 mins or by hand on a lightly floured surface for 10 mins. Wrap in plastic wrap and chill for 30 mins.
- Divide the dough into 25 pieces. Roll each piece into a rope about 1/3 inch thick and 6 inches long. Cut each rope in 1/2 then shape into rings. Cover with tea towels.
- Preheat the oven to 400°F. Line 2-3 baking sheets with parchment paper. Bring a large pot of water to a boil. Cook the rings, in batches of 10 pieces, until they float to the surface. Drain well then place on a towel to dry. Transfer to the prepared baking sheets and bake for 25-30 mins until golden. Serve warm or cold.
